smoke then fry?

Discussion in 'Poultry' started by duck killer 1, Jul 11, 2010.

  1. duck killer 1

    duck killer 1 Smoking Fanatic SMF Premier Member

    i have never smoked chicken yet and want to try, but i don't like the soft rubbery skin. i have read threads where it is suggested to remove from the smoker and finish on the grill or in the oven. what about frying in a deep fryer or skillet for a crisping? kinda like a reverse sear on a steak maybe?
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    you can do that or just smoke at a higher temp like 300-325
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I have not done a chicken but I have smo-fried turkey with very good results

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